Categories: Snack Bars

Ingredients

• 1 1/3 cups white chocolate chips
• 1/2 cup (1 stick) butter
• 2 tsp grated lemon zest
• 1 1/3 cup coarsely crushed lemon creme sandwich cookies
• 1 cup chopped pecans, skillet toasted

Directions

1. Line an 8×8×2 inch pan with foil. Lightly spray with nonstick cooking spray; set aside.

2. Place the white chocolate chips and butter in a medium saucepan set over low heat. Cook and stir until the white chocolate is completely melted.

3. Remove from heat; stir in zest, cookies and pecans, mixing well. Quickly spread mixture into prepared pan.

4. Refrigerate bars for 3 hours or until firm. Cut into 16 squares. Store in covered containers between wax paper.

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